Very Ginger Pound Cake

A topping of kumquats and blood oranges glistening in sugar-sweetened syrup adds sumptuous color to this Christmas cake.

Very Ginger Pound Cake
Photo: Joyce Oudkerk Pool
Prep Time:
1 hrs
Cool Time:
2 hrs
Bake Time:
1 hrs
Stand Time:
30 mins
Total Time:
1 hrs


  • 5 eggs

  • 1 cup butter

  • 1 cup milk

  • 3 cup all-purpose flour

  • 1 teaspoon baking powder

  • ¼ teaspoon baking soda

  • ¼ teaspoon salt

  • 2 cup granulated sugar

  • ¾ cup packed brown sugar

  • 2 tablespoon grated fresh ginger

  • 2 teaspoon vanilla

  • ½ cup finely chopped crystallized ginger

  • Blood Orange Topping

Blood Orange Topping

  • 1 ½ cup granulated sugar

  • 1 cup water

  • 3 blood oranges or oranges

  • 12 kumquats


  1. Allow eggs, butter, and milk to stand at room temperature for 30 minutes. Grease and lightly flour a 10-inch tube pan. Preheat oven to 350°F. In a large bowl, stir together flour, baking powder, baking soda, and salt; set aside.

  2. In an extra-large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add granulated sugar and brown sugar, beating until combined. Beat in ginger and vanilla. Add eggs, one at a time, beating for 1 minute after each addition and scraping side of bowl frequently.

  3. Alternately add flour mixture and milk to butter mixture, beating on low to medium speed after each addition just until combined. Gently stir in crystallized ginger. Pour batter into prepared pan.

  4. Bake for 60 to 70 minutes or until a cake tester or toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove cake from pan. Cool completely on rack.

  5. Meanwhile, prepare Blood Orange Topping.

  6. To serve, place cake on a cake stand or serving plate. Gently spoon the fruit in the topping over cake. Drizzle cake and fruit with remaining topping syrup. Makes 16 servings.

Blood Orange Topping

  1. In a medium saucepan, combine sugar and water. Bring to boiling; reduce heat. Boil gently, uncovered, for 15 to 20 minutes or until mixture forms a thick syrup, stirring occasionally. Stir more often as syrup begins to thicken (you should have about 1 cup). Meanwhile, thinly slice blood oranges and kumquats; discard ends and any seeds. Add fruit to syrup, stirring to coat. Return to boiling; reduce heat. Simmer, uncovered, about 5 minutes more or just until fruit is tender, gently turning fruit in syrup several times. Using a slotted spoon, gently remove fruit from syrup. Continue to boil syrup, uncovered, for 10 to 15 minutes more or until syrup is reduced to about 3/4 cup. Cool about 15 minutes.

Prepare and bake cake as directed; cool (do not add orange topping). Wrap cake in moistureproof and vaporproof wrap or place in an airtight container. Store at room temperature for up to 2 days or freeze for up to 3 months. Thaw wrapped cake at room temperature for several hours. Prepare orange topping; spoon topping over cake before serving.

Nutrition Facts (per serving)

455 Calories
14g Fat
79g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 455
% Daily Value *
Total Fat 14g 18%
Saturated Fat 8g 40%
Cholesterol 100mg 33%
Sodium 239mg 10%
Total Carbohydrate 79g 29%
Total Sugars 58g
Protein 5g
Vitamin C 18.3mg 92%
Calcium 70.7mg 5%
Iron 1.6mg 9%
Potassium 179mg 4%
Folate, total 24.2mcg
Vitamin B-12 0.2mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.